Red Velvet Cake with Cheese Cream

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make red velvet cake? First, prepare the necessary ingredients for the dough. Kefir and eggs should be at room temperature, so remove them from the refrigerator in advance.

2. STEP 2

   

   Sift flour, cocoa, baking powder, baking soda and salt into a bowl. If you need a brighter color for the cakes, replace the cocoa with 1 more tbsp. l. flour. With cocoa the dough will turn out with a more brownish tint. But at the same time with a slight chocolate note.

3. STEP 3

   

   Add eggs, vegetable oil and kefir to the flour mixture.

4. STEP 4

   

   Mix the mixture well with a mixer until smooth, adding sugar. You can beat the dough with a mixer or a kitchen machine with a special K-shaped dough attachment.

5. STEP 5

   

   Add scarlet food coloring and mix thoroughly. If you have gel coloring, then you need to add it first 1 tbsp. l., and then until the desired color of the dough. I have a fat-soluble powder dye. You can not add it to the dough right away, but for example, pour not all the kefir into the dough, but leave some and dissolve the dye in it. And then pour the colored kefir into the finished dough and stir.

6. STEP 6

   

   The result should be a bright scarlet mixture. Please note that the dough will become slightly darker during baking. Depending on the quantity and color and texture of the dye. If you need a specific color of cakes, it is better to consult the seller when selecting a dye. Leave the dough for 20 minutes to allow the reaction with kefir to occur.

7. STEP 7

   

   Cover the bottom of a springform pan (Ø 18-20 cm) with parchment greased with butter. Do not lubricate the walls with anything. Pour the dough into the mold. Bake the scarlet sponge cake in an oven preheated to 180°C for about 50 minutes until the toothpick is dry. It is better not to open the oven for the first 30 minutes so that the biscuit does not settle. The exact baking time depends on your oven.

8. STEP 8

   

   Cool the finished biscuit on a wire rack. Cut off the semi-circular top from the cake.

9. STEP 9

   

   Cut the sponge cake lengthwise into 3-4 cake layers. Where the dough came into contact with the mold, the cake layer will be brownish in color, so it makes sense to use a cutting ring of a slightly smaller diameter or use a knife to cut off the edges of the cake layers.

10. STEP 10

    

    Now prepare the cream. The butter should be at room temperature.

11. STEP 11

    

    Beat soft butter with a mixer with powdered sugar until fluffy.

12. STEP 12

    

    Add cream cheese.

13. STEP 13

    

    Stir until smooth. You don’t need to beat for too long, otherwise the whey will separate from the cheese and the cream will separate. Place the cream in a pastry bag with a wide round tip.

14. STEP 14

    

    Assemble the cake by stacking the layers on top of each other and layering with cream.

15. STEP 15

    

    It is better to do this in a springform pan lined with acetate film around the edges (a regular baking sleeve will also work).

16. STEP 16

    

    If desired, line the top and sides of the cake with remaining frosting. I only leveled the top. I wanted the layers of cake and cream to be visible. Therefore, I removed the cooking ring immediately before serving the cake.

17. STEP 17

    

    Break the cut top of the sponge cake into pieces and dry it in the oven, then grind it into crumbs in a blender. Sprinkle the crushed sponge cake crumbs over the areas of the cake you need (I only have the top).

18. STEP 18

    

    Place the cake in the refrigerator overnight to soak, covering the top with cling film (the film should not touch the top of the cake).

19. STEP 19

    

    Decorate the finished cake as desired. I decorated with sprigs of greenery, pomegranate seeds and flowers. Bon appetit!

Comments on the recipe

Natalia

22.12.2023

4.8

This is just a great recipe, it was my first time baking a cake, but it turned out to be very simple, and most importantly delicious, I did everything according to the recipe, only I added a little currant to the second cake layer. Thank you very much for the recipe. Everyone really liked the cake)))

ostrova_ta

22.12.2023

4.9

Good afternoon everyone! On the eve of my birthday, I decided to make a red velvet cake with cheese cream. This was my first time making a red velvet cake, so I baked the sponge cake strictly according to the author’s recipe to make sure it worked the first time. I divided the dough into two parts and baked it in two batches. In my oven, the dough in an 18 cm pan was baked in 35 minutes, I checked the readiness with a wooden skewer. In order for the cakes to be as “juicy” as possible and not crumble, after cooling on a wire rack, I wrapped them in cling film and placed them in the refrigerator overnight. To add variety to the creamy filling, I additionally prepared a cheesecake layer from cottage cheese, heavy cream, gelatin and raspberry puree. I left the cheesecake to set in the freezer until I assembled the cake. I assembled the cake in a split ring, laid out the cake as the first layer and soaked it in raspberry syrup, coated it with a small layer of cheese cream and laid out the prepared frozen cheesecake. Next, I laid out the second cake layer, also soaked it in syrup and filled it with jelly raspberry mousse, garnishing with frozen red currants. The cake was placed in the refrigerator to harden the top layer and soak the cake. 6 hours later I served it to the table, we really liked the red velvet cake, my guests devoured it with great pleasure! Thanks to the author Maria for the recipe! I will definitely make this cake recipe again!

Nadenka

22.12.2023

4.9

I made a red velvet cake for my anniversary, all the guests really liked it, it’s not as easy to prepare as cheesecake, but very tasty. Decorated with strawberries and green apple slides)

Natusik

22.12.2023

4.9

For the first time in my life I baked a cake, and I was unexpectedly pleasantly surprised, the cake turned out!!! and it turned out incredibly tasty, juicy, tender, nourishing!!! I’m delighted 🥰 my children now don’t want to buy red velvet in the store (this is our favorite cake) THANKS TO THE AUTHOR FOR THE RECIPE👍🌺💝

Nata

22.12.2023

4.7

Please tell me if you bake in a 24 cm pan, how many cakes will you get?